Lemon Pudding Cake with Cranberry Syrup
Lemon pudding cake is a classic dessert that combines the tangy flavor of lemons with a moist and fluffy cake texture. The addition of cranberry syrup adds a sweet and tart twist to this delicious treat.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2 teaspoon Lemon zest
- 1 cup Lemon juice
- 1 cup All-purpose flour
- 1 cup Granulated sugar
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter
- 1/2 cup Milk
- 2 large Eggs
- 1 cup Cranberries
- 1/2 cup Water
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish.
- In a mixing bowl, whisk together the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the milk, lemon zest, lemon juice, and eggs. Pour into the flour mixture and stir until well combined.
- Pour the batter into the prepared baking dish. In a small saucepan, combine the cranberries, water, and cornstarch. Cook over medium heat until the cranberries burst and the mixture thickens.
- Remove from heat and stir in the vanilla extract. Pour the cranberry syrup over the cake batter.
- Bake for 40 minutes or until the top is golden brown and the cake is set.
- Allow the cake to cool for 30 minutes before serving. Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 52g18%
- Sugars 36g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.